Food Microbiology: An Introduction - Hardcover

Montville, Thomas J.; Matthews, Karl R.; Kniel, Kalmia E.

Hardcover

ISBN 10: 1555816363 ISBN 13: 9781555816360

Publisher: Amer Society for Microbiology, 2012

Synopsis

This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.

• Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
• Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
• Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
• Incorporates instructors' input to further clarify complex topics in the field of food microbiology.
• Presents explicit learning goals to focus students on the core principles of food microbiology.

About this title

Review:

“This text is an absolutely perfect accompaniment to an undergraduate food microbiology class: accurate text provided in the appropriate level of detail, interspersed with relevant examples and food safety vignettes.” -- Lee-Ann Jaykus, North Carolina State University

About this edition

• Publisher: Amer Society for Microbiology
• Publication date: 2012
• ISBN 10: 1555816363
• ISBN 13: 9781555816360
• Binding: Hardcover
• Edition number: 3
• Number of pages: 547